The Science of Lactose
- Snowville Creamery
- Apr 14
- 3 min read
Why Some People Can Digest Dairy (And Others Can't)
Understanding what’s in your milk—and your cheese.
At Snowville Creamery, we believe in real food made right—from the pasture to your plate. That means we’re not just about great milk and cheese. We’re also into the science behind what makes dairy work for your body (or not).
One of the most common dairy questions we hear is about lactose. Why can some people enjoy milk, yogurt, and cheese with no problem—while others feel uncomfortable after just a few bites?
Let’s dig into the science of lactose, the magic of fermentation, and how we make sure Snowville products are delicious and digestible.
What Is Lactose?
Lactose is a natural sugar found in milk. Chemically, it’s a disaccharide, which means it’s made of two sugar molecules: glucose and galactose. Your body needs to break that bond before it can use either sugar for energy.
Enter: lactase.
Lactase: The Enzyme That Makes Milk Work
Lactase is an enzyme produced in your small intestine. Its one job? Snip the bond between glucose and galactose so your body can absorb them.
Most babies make lots of lactase—that’s why milk is the perfect first food. But for many people, lactase production naturally decreases after childhood. If your body doesn’t make enough lactase, you can’t digest lactose effectively. That leads to lactose intolerance, which can cause symptoms like bloating, gas, cramps, and more.
But What About Cheese?
Great question—and the answer is actually good news for many cheese lovers.
Not all dairy has the same amount of lactose. While milk and soft dairy products tend to have more, many aged cheeses naturally contain little to no lactose. Here’s why:
Fermentation: Cheese-making starts with bacteria that convert lactose into lactic acid. The longer a cheese is aged, the more time these cultures have to break down lactose.
Whey removal: Lactose is mostly found in the liquid whey. When curds are separated and pressed (especially in hard cheeses), much of the lactose is drained away.
Time and enzymes: During aging, enzymes continue breaking down any remaining sugars—often leaving less than 0.1 grams of lactose per serving.
Some cheeses that are typically very low in lactose include:
Cheddar (especially aged cheddar)
Swiss
Parmesan
Gouda
Asiago
Blue cheese
So yes, even if you’re lactose-intolerant, you may be able to enjoy many cheeses just fine—especially the aged, flavorful kind.
How We Make Our No Lac Cheeses
At Snowville, we take it a step further.
Our No Lac Jack and No Lac Pepper Jack cheeses are lactose-free by design—and we don’t rely on additives or synthetic enzymes to get there.
Instead, we:
Use live, active cultures that feast on lactose during fermentation.
Give them time to work their magic, turning milk sugars into tangy, flavorful acids.
Let nature do the rest—with all lactose eliminated in the vat
The result? A smooth, creamy, flavorful cheese that’s 100% free of lactose—but still full of the goodness you’d expect from our grass-fed milk.
Real Dairy for Real People
Whether your body produces lactase or not, we believe everyone should be able to enjoy delicious, thoughtfully made dairy.
From traditional whole milk and yogurt to our naturally lactose-free cheeses, we’re proud to offer options for every kind of belly. Because good food shouldn’t come with discomfort—and science and tradition can absolutely work hand-in-hand.
Got questions about lactose or how our products are made? Let us know! We love nerding out over dairy.
